Pumpkin Scones

Made some out of this world pumpkin scones this weekend! 🎃☕️🍂They’re so fluffy and delicious I’ve been having them at LEAST once a day! Gluten free and dairy free and that perfect texture they’re too good not to try.

• 2 cups firmly packed almond flour

• 1/2 cup green banana flour

• 1/2 tsp baking powder

• 1/2 tsp cinnamon and

• 1/4 tsp nutmeg

• 1/8 tsp cloves

• 1/4 tsp salt

• 1/3 cup softened coconut oil

• 2 flax eggs (2 tbsp flax and 4 tbsp water sitting for at least 5 min)

• 1/2 cup pumpkin purée

• 1/4 cup monk fruit

• 1 tsp vanilla

• 1/3 cup powdered monfruit

• Splash of milk
  
  Combine your dry ingredients and then mix in the coconut oil.
  Mix your pumpkin, flax eggs (they should have an egg like texture after sitting for a while), vanilla, and monk fruit and then add to the dry ingredients. Add to a pan with parchment paper and form into a ball. Cut into slices and bake at 350 for about 25 min.
  
  Mix powdered monk fruit and milk together to form icing and drizzle on top once cooled.